Improving Ergonomic Conditions at Hospitality Industry
Mune Mogol Sever
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Mune Mogol Sever: Tourism Faculty, Anadolu University,Eskisehir Turkey
International Journal of Research in Business and Social Science (2147-4478), 2019, vol. 8, issue 2, 91-101
This study aims to investigate ergonomic risk factors and improve the process in hotel enterprises. The research focused on the main operational process such as food preparation, material supply, and warehouse, in the kitchen, housekeeping and warehouse departments. In the first step, a checklist is prepared according to ILO, OSHA, NIOSH and IEA documents. In this checklist job tasks, workstations and working environment are subject to the study. After controlled by industry experts checklist implemented and results show that there are some ergonomic risk factors in the kitchen. In order to improve the ergonomic conditions 2Â³, (3 factors, 2 level) factorial design was put into practice. Results show that the greatest effect is caused by Factor 2 (presence of underfoot mat) comes first, Factor 1 (height of the workbench is at elbow level) comes second and Factor 3 (job rotation) comes third. Key Words:Ergonomics, Factorial Design, Hotel Ergonomics, Hospitality Industry
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Persistent link: https://EconPapers.repec.org/RePEc:rbs:ijbrss:v:8:y:2019:i:2:p:91-101
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